pepper Serve over – cooked grain, couscous, chickpeas ( all optional, you can simple eat the protein and veggies if you wish)
Garnish : cilantro, scallions.
Preheat oven to 425F
Place all marinade ingredients together in a blender. Blend until smooth. Set ⅛ cup aside.
Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the ⅛ cup for basting. Set chicken/ tofu aside.
Cut veggies to roughly ½ inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.
Place chicken / tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.
Bake 30 minutes in the middle of the oven.
Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 minutes or until chicken is done and veggies are tender.
Notes: If going with fish, roast the veggies for 20 minutes first ( or longer) before adding the fish — it will not need to cook as long.
Boneless thighs or chicken breast will also cook faster, so check after 25 minutes.